Grape Seed Flour

The press cakes from the cold pressing of grape seeds are chopped by the transport snails and worked into granulate in rolling mills.

HAMOHR 1335

63µ

HAMOHR 1336

100µ

HAMOHR 1337

200µ

HAMOHR 1338

300µ

From the storage silo the granules arrives in the mill, where it is controlled via metal detectors, before it goes into a whirl-stream-mill, where the grape seed flour are produced. During this part of his production temperatures of about 40-50°C will be reached for only few seconds.

Metal detectors are necessary to discover metal pieces, since for e.g. through the harvesting of grape binding wires could get into the harvest.

After the milling the flour are sieved, weighted and finally packed into 25-kg paper bags.

Character

The red-brownish colour of Grape Seed Flour, with his nutty, characteristic taste are used as additive with pleasure by bakeries, due to the subject that the tannic is giving a special note of taste to the bakery.

Advantages

Grape Seed Flour is out of gluten and lactose, which makes this product interesting for special products.

Notice

Since gluten and lactose are binders, which are not included in this product, it is necessary to add your binder up to your taste into your dough.